Cover the cashews with water and soak, refrigerated, for 2–4 hours, then drain and rinse. The planning time allows a 2-hour soak; a longer soak adds time. During that wait, heat the oven to 400°F (200°C). Wrap the two unpeeled garlic cloves in a small foil packet and roast for 20–25 minutes until soft. Cool enough to handle, then squeeze out the softened garlic. No additional oil is needed.

Blend the drained cashews with oat milk, nutritional yeast, roasted garlic, 2 tablespoons lime juice, rice miso, the sauce’s teaspoon smoked paprika, chili powder, salt and black pepper until very smooth. Stop and scrape as needed. Add water a teaspoon at a time only if needed to make a creamy, spoonable sauce.

Prepare a clean grill for medium-high heat, following its safety instructions. Grill the husked corn for 12–15 minutes, turning every few minutes, until the kernels are tender with scattered browned and charred spots. Move to a cooler area if the surface darkens before the corn is tender.

Let the ears cool just enough to handle safely. If serving on sticks, insert suitable corn holders or skewers after grilling, following their instructions. Coat each ear with some of the cashew–lime sauce, then finish with cilantro, green onions, the remaining teaspoon smoked paprika and optional chili flakes. Offer the lime wedges and divide all measured sauce among the six ears.

For a party-style corn bowl, use the same six cooked ears: cool enough to handle, stand each securely and cut off the kernels with a sharp knife. Toss the kernels with the sauce and measured toppings, or serve the sauce alongside. Divide into six equal portions; optional diced avocado or jalapeño makes a different variation.